The Spice Shop

Ceps/Porcini, 25g Rinse the dried mushrooms first, then soak for about 20 minutes. Use the water they have soaked in as well as it gives a lovely mushroom stock. Unit price: £3.95 (approx. €4.42)

Chanterelles, 25g A trumpet-shaped wild mushroom with a delicate, nutty, fruity flavour. Rinse first then soak for about 20 mins and add to soups, sauces or rice dishes. Unit price: £2.99 (approx. €3.35)

Shiitake, 25g Originally from Japan and Korea, this mushroom is now widley available in Europe and can be used for sauteeing, broiling and roasting. Unit price: £2.99 (approx. €3.35)

Hungarian Goulasch mix

Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

Roasted Curry mild

Brown onions in oil or ghee, add coarsely chopped ginger, meat, and spice mix (1 teaspoon per person), roll around, cover with stock and cook until meat is done. Finish by stirring in organic coconut milk or plain yogurt.

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.

Roasted Curry hot